Fermentation method and fermentation composition of traditional Chinese medicine rose

Abstract

The invention discloses a fermentation method and a fermentation composition of traditional Chinese medicine roses, and relates to the technical field of fermentation. The fermentation method of the traditional Chinese medicine roses comprises the following steps: crushing the traditional Chinese medicine roses, adding water, mixing, sterilizing to obtain a fermentation base material, and adding a yeast peptone solution as a blank fermentation pre-solution; and inoculating the activated lactobacillus rhamnosus bacterial liquid into the blank fermentation pre-liquid, and fermenting. According to the fermentation method of the traditional Chinese medicine rose, the traditional Chinese medicine rose is used as a raw material, an activated rhamnosus cheese bacterium solution is used for fermentation, in the fermentation process, exogenous sugar does not need to be added, yeast peptone is firstly added before fermentation, and then fermentation is carried out; by adding the yeast peptone, a nitrogen source can be supplemented for the fermentation process of the subsequently activated lactobacillus rhamnosus liquid, so that the nutrient content of the fermented roses is higher, and the component conversion is more thorough. The DPPH free radical scavenging rate, the total phenol content and the oxidation resistance of the fermentation composition can be improved.

Description

Technical Field

[0001] The present invention relates to the field of fermentation technology, and more particularly, to a fermentation method and a fermentation composition of Chinese medicinal rose flowers. Background Art

[0002] Rose flowers are warm in nature, sweet and slightly bitter in taste. They belong to the liver and spleen meridians. They have the effects of promoting qi circulation and relieving depression, regulating blood, and relieving pain. During the fermentation process, microorganisms secrete various enzymes, which can catalyze the decomposition reaction of complex organic substances. These small molecule substances are more likely to enter the cell interior through the cell membrane of organisms compared to macromolecule substances, and thus can be utilized by cells.

[0003] Currently, there are a wide variety of rose fermentation products on the market, covering multiple fields such as food, beverages, and health products. According to the corresponding literature found, most of them use rose flower petals as raw materials for fermentation, resulting in relatively high transportation costs. At the same time, they are easily affected by seasons and temperatures, so difficulties are faced in raw material acquisition and quality control.

[0004] Based on this, there is an urgent need in the current market for a fermentation method using a new rose raw material.

[0005] In view of this, the present invention is specifically proposed. Summary of the Invention

[0006] The purpose of the present invention is to provide a fermentation method and a fermentation composition of Chinese medicinal rose flowers.

[0007] The present invention is implemented as follows: In a first aspect, the present invention provides a fermentation method of Chinese medicinal rose flowers, which includes: Crush the Chinese medicinal rose flowers, mix them with water, sterilize to obtain a fermentation substrate, and add a yeast peptone solution to obtain a blank pre-fermentation liquid; Inoculate the activated Lactobacillus rhamnosus bacterium solution into the blank pre-fermentation liquid for fermentation.

[0008] In an alternative embodiment, the mass ratio of the Chinese medicinal rose flowers to the water is 0.5 - 2:20 - 40, the addition amount of the yeast peptone is 8% - 15% of the mass of the fermentation substrate, and the inoculation amount of the activated Lactobacillus rhamnosus bacterium solution is 1% - 4% of the mass of the blank pre-fermentation liquid.

[0009] In an alternative embodiment, the Chinese medicinal rose flowers are double-petal red rose dried flowers.

[0010] In an alternative embodiment, the fermentation temperature is 32°C - 40°C; the culture time is 12 - 60 h.

[0011] In an alternative embodiment, the crushed Chinese medicinal rose flowers are sieved through a 25 - 80 mesh sieve.

[0012] In an alternative embodiment, the sterilization includes sterilizing at 100°C to 120°C for 20 to 30 minutes.

[0013] In an alternative embodiment, the method for preparing the activated Lactobacillus rhamnosus bacterial liquid includes: inoculating Lactobacillus rhamnosus into an MRS broth medium and obtaining it after activation fermentation.

[0014] In an alternative embodiment, the inoculation amount of Lactobacillus rhamnosus is 1% to 4% of the volume of the MRS broth medium.

[0015] In an alternative embodiment, the temperature of the activation fermentation is 32°C to 40°C, and the culture time is 12 to 36 hours.

[0016] In a second aspect, the present invention provides a fermented composition of Chinese medicinal rose flower, which is fermented by using the method for fermenting Chinese medicinal rose flower according to any one of the foregoing embodiments.

[0017] The present invention has the following beneficial effects: The method for fermenting Chinese medicinal rose flower provided by the present invention uses Chinese medicinal rose flower as a raw material and ferments it with an activated Lactobacillus rhamnosus bacterial liquid. During the fermentation process, no exogenous sugar needs to be added in the present invention. Instead, before fermentation, yeast peptone is added first. The addition of yeast peptone can supplement the nitrogen source for the subsequent fermentation process of the activated Lactobacillus rhamnosus bacterial liquid, making the fermented rose flower have more nutritional content and more complete component transformation. Through the above fermentation, Lactobacillus rhamnosus can utilize nutrients such as sugars in Chinese medicinal rose flower for growth and metabolism, producing a series of enzymes. These enzymes can catalyze the decomposition of complex organic substances in rose flower and convert macromolecular substances into small molecular substances, such as total phenols. This transformation causes the total phenol content to gradually increase during the fermentation process, improving the antioxidant performance of the fermentation broth. Therefore, compared with before fermentation, the fermented composition of Chinese medicinal rose flower obtained after fermentation has a significant increase in DPPH free radical scavenging rate, total phenol content, and antioxidant property. Specific Embodiments

[0018] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Those not specified in the embodiments are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or instruments not specified by the manufacturer are all conventional products that can be obtained through commercial purchase.

[0019] The present invention provides a method for fermenting Chinese medicinal rose flower, which includes: Crush the Chinese medicinal rose flower, mix it with water, sterilize it, and then add a yeast peptone solution to obtain a blank pre-fermentation liquid; Inoculate the activated Lactobacillus rhamnosus bacterial solution into the blank pre-fermentation broth and carry out fermentation.

[0020] In the present invention, traditional Chinese medicine rose flowers are used as raw materials, and fermentation is carried out using the activated Lactobacillus rhamnosus bacterial solution. During the fermentation process, no exogenous sugar needs to be added in the present invention. Instead, before fermentation, yeast peptone is added first. The addition of yeast peptone can supplement the nitrogen source for the subsequent fermentation process of the activated Lactobacillus rhamnosus bacterial solution, making the fermented rose flowers have more nutritional content and more complete component transformation.

[0021] Specifically, the fermentation method includes the following steps: (1) Crush the traditional Chinese medicine rose flowers.

[0022] Select undeteriorated traditional Chinese medicine rose flower pieces, pour the traditional Chinese medicine rose flowers into a wall breaker for crushing, and screen through a 25-80 mesh sieve after crushing.

[0023] The traditional Chinese medicine rose flowers in the present invention are dried double red rose flowers. The double red rose petals are multi-layered and dense, the flowers are plump, and their fragrance is more intense than that of conventional roses. The growth conditions require sufficient sunlight and well-drained soil, so they have higher medicinal value.

[0024] (2) Prepare the blank pre-fermentation broth.

[0025] Mix the crushed traditional Chinese medicine rose flowers with water. The mixing ratio of the traditional Chinese medicine rose flowers to water is 0.5-2:20-40. Sterilize at 100°C-120°C for 20-30 minutes using high-pressure steam to obtain the fermentation substrate. After sterilization, add the yeast peptone solution in a super-clean workbench. The addition amount of yeast peptone is 8%-15% of the mass of the fermentation substrate as the blank pre-fermentation broth.

[0026] Yeast peptone is a branch of peptone. Peptone is a mixture rich in polypeptides and amino acids formed by the decomposition of protein-rich raw materials by proteases, and can provide nutrients such as nitrogen source, carbon source, vitamins, and growth factors for microorganisms.

[0027] According to the raw material sources for preparing peptone, it can be divided into animal-derived peptone (trypticase peptone, beef bone peptone, fish peptone), plant-derived peptone (soybean peptone, wheat peptone), and yeast peptone.

[0028] Yeast peptone is a powdery product prepared from baker's yeast as raw material through special autolysis process, separation, extraction, concentration, and drying processes. It is rich in polypeptides and amino acids, as well as rich growth factors such as vitamins, nucleotides, and mineral elements. Compared with animal-derived and plant-derived peptones, the raw material of yeast peptone is industrially fermented yeast, and the cultivation of yeast is not affected by seasonal and climatic conditions, and the quality is more stable.

[0029] In the present invention, yeast peptone is selected and added to the fermentation substrate. Yeast peptone is rich in organic nitrogen compounds and is one of the important nitrogen sources required for the growth of microorganisms. It can accelerate the growth of microorganisms, improve the nutritional value of the culture medium, promote the utilization of substrates by microorganisms and the synthesis of products, and help improve the efficiency and stability of the fermentation process.

[0030] (3)Activate Lactobacillus rhamnosus.

[0031] Using a pipette, aspirate and inoculate Lactobacillus rhamnosus into MRS broth medium in a laminar flow hood. The inoculation amount of Lactobacillus rhamnosus is 1% - 4% of the volume of the MRS broth medium. After inoculation, place it in a shaker for activation fermentation. The temperature of the activation fermentation is 32°C - 40°C, and the culture time is 12 - 36 h.

[0032] Among them, MRS broth medium is a conventional medium and is commercially available from Qingdao Haibo Biotechnology Co., Ltd.

[0033] (4)Fermentation.

[0034] Inoculate the activated Lactobacillus rhamnosus bacterial solution into the blank pre-fermentation liquid. The inoculation amount of the activated Lactobacillus rhamnosus bacterial solution is 1% - 4% of the mass of the blank pre-fermentation liquid. Subsequently, place it in a shaker at 32°C - 40°C for fermentation for 12 - 60 h. After fermentation is completed, centrifuge and take the supernatant.

[0035] Through the above fermentation in the present invention, microorganisms can utilize nutrients such as sugars in Chinese rose flowers for growth and metabolism, producing a series of enzymes. These enzymes can catalyze the decomposition of complex organic substances in rose flowers, converting macromolecular substances into small molecular substances, such as total phenols. This conversion causes the total phenol content to gradually increase during the fermentation process, improving the antioxidant performance of the fermentation broth. Therefore, compared with before fermentation, the DPPH free radical scavenging rate, total phenol content, and antioxidant property of the fermentation composition of Chinese rose flowers obtained after fermentation are all significantly increased.

[0036] The characteristics and properties of the present invention will be further described in detail below in conjunction with examples.

[0037] The Chinese medicinal rose was commercially purchased from Jiangzhong Chinese Medicinal Pieces Co., Ltd. in Jiangxi. The yeast peptone solution was commercially purchased from Shanghai Aladdin Biochemical Technology Co., Ltd. Lactobacillus rhamnosus HCS01-013 (CGMCC No. 19510) was purchased from Jiangxi Renren Health Microecology Technology Co., Ltd. The MRS broth medium was commercially purchased from Qingdao Haibo Biotechnology Co., Ltd. The ingredient formula (per liter) content of the MRS broth medium is as follows: peptone 10.0 g, beef extract powder 8.0 g, yeast extract powder 4.0 g, glucose 20.0 g, dipotassium hydrogen phosphate 2.0 g, diammonium hydrogen citrate 2.0 g, sodium acetate 5.0 g, magnesium sulfate (MgSO4·7H2O) 0.2 g, manganese sulfate (MnSO4·4H2O) 0.04 g, Tween-80 1.0 g, and the final pH is 5.7±0.2.

[0038] Example 1 This example provides a fermentation method for Chinese medicinal rose, which includes: After the Chinese medicinal rose is powdered and passed through an 80-mesh sieve, the rose powder and water are mixed in a certain ratio (1:30), and sterilized at 115°C by high-pressure steam for 20 min. After the rose fermentation substrate is cooled, the sterilized yeast peptone solution is added in a clean bench, and the addition amount of yeast peptone is 10%.

[0039] Lactobacillus rhamnosus is sucked and inoculated into the MRS broth medium with a pipette in a clean bench. The inoculation amount of Lactobacillus rhamnosus is 2% of the volume of the MRS broth medium. After inoculation, it is placed in a shaker for activation fermentation. The temperature of activation fermentation is 37°C, and the culture time is 24 h to obtain an activated Lactobacillus rhamnosus liquid.

[0040] Inoculate the activated Lactobacillus rhamnosus liquid, and the inoculation amount is 2%. The temperature is controlled at 37°C, and the rotation speed is 180 r / min. Ferment in a constant-temperature shaking air shaker for 24 h. After fermentation is completed, centrifuge to obtain the supernatant.

[0041] Example 2 This example provides a fermentation method for Chinese medicinal rose, which includes: After the Chinese medicinal rose is powdered and passed through a 20-mesh sieve, the rose powder and water are mixed in a certain ratio (1:40), and sterilized at 100°C by high-pressure steam for 30 min. After the rose fermentation substrate is cooled, the sterilized yeast peptone solution is added in a clean bench, and the addition amount of yeast peptone is 15%.

[0042] Lactobacillus rhamnosus was sucked with a pipette in a laminar flow hood and inoculated into MRS broth medium. The inoculation amount of Lactobacillus rhamnosus was 3% of the volume of MRS broth medium. After inoculation, it was placed in a shaker for activation fermentation. The temperature of activation fermentation was 32 °C and the culture time was 36 h to obtain activated Lactobacillus rhamnosus liquid.

[0043] Inoculate the activated Lactobacillus rhamnosus liquid with an inoculation amount of 4%. The temperature was controlled at 32 °C and the rotation speed was 180 r / min. Fermentation was carried out in a constant temperature shaking air shaker for 60 h. After fermentation was completed, the supernatant was obtained by centrifugation.

[0044] Example 3 This example provides a fermentation method for Chinese herbal rose, which includes: The Chinese herbal rose was ground into powder and passed through an 80-mesh sieve. The rose powder and water were mixed in a certain ratio (1:20) and sterilized at 120 °C with high-pressure steam for 20 min. After the rose fermentation substrate cooled, a sterilized yeast peptone solution was added in a laminar flow hood, and the addition amount of yeast peptone was 8%.

[0045] Lactobacillus rhamnosus was sucked with a pipette in a laminar flow hood and inoculated into MRS broth medium. The inoculation amount of Lactobacillus rhamnosus was 1% of the volume of MRS broth medium. After inoculation, it was placed in a shaker for activation fermentation. The temperature of activation fermentation was 40 °C and the culture time was 18 h to obtain activated Lactobacillus rhamnosus liquid.

[0046] Inoculate the activated Lactobacillus rhamnosus liquid with an inoculation amount of 1%. The temperature was controlled at 40 °C and the rotation speed was 180 r / min. Fermentation was carried out in a constant temperature shaking air shaker for 60 h. After fermentation was completed, the supernatant was obtained by centrifugation.

[0047] Comparative Example 1 This comparative example provides a Chinese herbal rose without fermentation.

[0048] Comparative Example 2 This comparative example is basically the same as Example 1, except that in this comparative example, conventional rose petals (purchased from Yongsheng Senyuan Food Co., Ltd., Lijiang, Yunnan) were selected as raw materials.

[0049] Comparative Example 3 This comparative example is basically the same as Example 1, except that in this comparative example, the yeast peptone in Example 1 was omitted and the activated Lactobacillus rhamnosus liquid was directly inoculated into the fermentation substrate.

[0050] Comparative Example 4 This comparative example is basically the same as Example 1, except that in this comparative example, the addition amount of yeast peptone was 20% of the fermentation substrate.

[0051] Comparative Example 5 This comparative example is basically the same as Example 1, except that the addition amount of yeast peptone in this comparative example is 5% of the fermentation substrate.

[0052] Comparative Example 6 This comparative example is basically the same as Example 1, except that in this comparative example, yeast peptone is replaced by animal-derived peptone (tryptone), purchased from Nanjing Dulai Biotechnology Co., Ltd.

[0053] Comparative Example 7 This comparative example is basically the same as Example 1, except that in this comparative example, the activated Lactobacillus rhamnosus solution is replaced by Lactiplantibacillus plantarum HCS03-001 (CGMCC No. 16258) (purchased from Renren Health Microecology Technology Co., Ltd.).

[0054] Comparative Example 8 This comparative example is basically the same as Example 1, except that in this comparative example, the yeast peptone in Example 1 is added during the activation fermentation process.

[0055] Comparative Example 9 This comparative example is basically the same as Example 1, except that in this comparative example, the peptone in the MRS broth medium in Example 1 is replaced by yeast peptone, and at the same time, the yeast peptone in Example 1 is omitted, and the activated Lactobacillus rhamnosus solution is directly inoculated into the fermentation substrate.

[0056] Comparative Example 10 This comparative example is basically the same as Example 1, except that in this comparative example, the Lactobacillus rhamnosus in Example 1 is replaced by a composite strain (a mixed strain obtained by mixing Lactiplantibacillus plantarum HCS03-001, Limosilactobacillus reuteri HCS02-001, and Lactobacillus rhamnosus HCS01-013 in a mass ratio of 5:3:2).

[0057] Comparative Example 11 This comparative example is basically the same as Example 1, except that in this comparative example, the strain and the medium are different: a mixed strain obtained by mixing Lactiplantibacillus plantarum HCS03-001, Limosilactobacillus reuteri HCS02-001, and Lactobacillus rhamnosus HCS01-013 in a mass ratio of 5:3:2 is inoculated into the activation medium (927.48 g / L of water, 40 g / L of anhydrous glucose, 15 g / L of yeast extract, 10 g / L of yeast peptone, 3 g / L of L-malic acid, 2 g / L of citric acid monohydrate, 2 g / L of potassium dihydrogen phosphate, 0.5 g / L of calcium chloride, 0.01 g / L of magnesium sulfate, 0.01 g / L of manganese sulfate) at an inoculation amount of 2%, the pH is adjusted to 6.8, the liquid loading amount is 60%, and it is cultured at 35 °C for 24 h until the viable cell count of the bacterial liquid reaches 5.0×108 CFU / mL.

[0058] Comparative Example 12 This comparative example is basically the same as Example 1, except that in this comparative example, the yeast peptone in Example 1 is replaced with glucose.

[0059] Comparative Example 13 This comparative example is basically the same as Example 1, except that in this comparative example, glucose is continuously added to the fermentation substrate in Example 1. The addition amount of glucose is 10% of the fermentation substrate.

[0060] Experimental Example 1 UPLC-TOF-MS / MS (negative ion mode) was used to analyze the rose solution before and after fermentation. Through database comparison and referring to relevant literature, a total of 23 compounds were identified from the rose before and after fermentation, among which 13 compounds were unique components after fermentation. For the analysis of the identified components, please refer to Table 1.

[0061] Table 1. Statistical Table of Qualitative Analysis of Components in Rose before and after Fermentation

[0062] Experimental Example 2 The antioxidant DPPH radical scavenging rate, total phenol content, and viable cell count of the above examples and comparative examples were detected. Among them, the detection method of DPPH radical scavenging rate included taking 100 μL of the sample solution to be tested and mixing it with 100 μL of 0.2 mol / L DPPH solution, standing in the dark for 30 min, and then measuring the absorbance A1 at 517 nm. In the control group, absolute ethanol was used instead of DPPH solution to measure the absorbance A2, and in the blank group, absolute ethanol was used instead of the sample solution to be tested to measure the absorbance A0. The DPPH radical scavenging rate (%) was calculated by the formula ; the detection method of total phenol content included adding 20 μL of the sample and 100 μL of 0.2 mol / L Folin-Ciocalteu reagent solution to a 96-well plate, reacting in the dark for 5 min, then adding 80 μL of 10% Na2CO3 solution, standing for 30 min, and measuring the absorbance at a wavelength of 765 nm; the detection method of viable cell count was the plate counting method, expressed as the logarithm of the total number of microorganisms (lg CFU / mL).

[0063] Please refer to Table 2 for the detection results: Table 2. Statistical Table of Detection Results of DPPH Radical Scavenging Rate and Total Phenol Content of Different Examples

[0064] As can be seen from the above table, when no fermentation was carried out in Comparative Example 1, the viable count was not counted. In Comparative Example 2, conventional rose petals were selected for fermentation, and it can be seen that the viable count was significantly lower than that in Example 1, proving that specific Chinese herbal rose is more suitable for fermentation. In Comparative Example 3, peptone was not added to the fermentation substrate, and the viable count was 0, indicating that the lack of nutrients in the fermentation process affected the survival of the strains. In the case of a viable count of 0, even if fermentation was carried out, the effect was similar to that without fermentation. Therefore, it is reasonably speculated in this application that the components without fermentation in Comparative Example 1 are not much different from the components with fermentation but without viable count in Comparative Example 3. The component analysis of Comparative Example 3 can refer to Comparative Example 1. In Comparative Example 4, the addition amount of yeast peptone was too large, and in Comparative Example 5, the addition amount of yeast peptone was too small, both of which would cause a certain impact on the viable count and thus affect the fermentation process. This proves that the addition amount of yeast peptone has a crucial impact on the fermentation effect. In Comparative Example 6, yeast peptone was replaced with animal-derived peptone (tryptone), and at this time the viable count decreased significantly, proving that not all peptones can achieve the effect of yeast peptone in this application. In Comparative Example 8, yeast peptone was added to the activation fermentation process, and the viable count was also 0, indicating that the lack of nutrients in the fermentation process affected the survival of the strains. In the case of a viable count of 0, even if fermentation was carried out, the effect was similar to that without fermentation. This fully proves that when the addition time point of yeast peptone changes, it will cause a lack of nutrients in the fermentation substrate and unable to continue fermentation. Even if it is added during the subsequent activation process, the viable count cannot be increased. In Comparative Example 9, the peptone in the MRS broth medium was replaced with yeast peptone, and the viable count was also 0. This fully proves that without yeast peptone in the fermentation substrate and only containing yeast peptone during the activation of the medium, the fermentation effect still cannot be achieved. In Comparative Example 10, a composite strain was selected for fermentation, but the viable count decreased instead. This may be due to the different characteristics of each strain, and the overlapping requirements of the composite strain for nutrients such as carbon sources and nitrogen sources, resulting in competitive consumption of substrates. In Comparative Example 11, a composite strain and an activation medium with specific components were selected for activation. It can be seen that the viable count was not much different from that in Comparative Example 10, and even slightly lower than that in Comparative Example 10. This is because the medium components are different and the nutrients provided are different. In Comparative Example 12, yeast peptone was replaced with glucose for the addition of exogenous sugar. It can be seen that in the absence of yeast peptone, even with glucose, the viable count was still 0 and the fermentation effect could not be achieved. Combining Example 1 and Comparative Example 12 of this application, it can be seen that in this application, without adding exogenous sugar, a good fermentation effect can still be obtained after adding yeast peptone. It can be seen from Comparative Example 13 that adding glucose on the basis of Example 1 did not significantly increase the viable count.

[0065] Therefore, when performing lactic acid bacteria fermentation with rose as the base material, a nitrogen source needs to be supplemented. Yeast peptone contains a rich nitrogen source to support the proliferation of the strains. In the traditional Chinese medicine fermentation process, the nutritional formula is optimized according to the characteristics of the strains and the components of the matrix to achieve efficient fermentation. The DPPH free radical scavenging rate of the example samples showed a significant increasing trend compared with that of the comparative example samples. The DPPH free radical scavenging rate is an important index for evaluating the antioxidant capacity. The higher its value, the stronger the ability of the sample to scavenge free radicals, that is, the more superior the antioxidant performance. The example samples can capture and neutralize DPPH free radicals more effectively, thereby reducing the number of free radicals in the system, and this result directly reflects the enhancement of its antioxidant activity. At the same time, the determination of the total phenolic content of the example samples also revealed a significant increase compared with the comparative example samples. The total phenolic content is one of the key parameters for measuring the total amount of antioxidant components in plant-based foods, drugs and natural extracts. Phenolic compounds are powerful antioxidants. The increase in the total phenolic content in the example samples means that they are rich in more active ingredients with antioxidant potential, and these ingredients can act synergistically to further enhance the antioxidant capacity of the samples.

[0066] The example samples not only performed well in the DPPH free radical scavenging rate, but also the significant increase in their total phenolic content further confirmed the enhancement of their antioxidant properties, indicating that the example samples may have potential application value in preventing oxidative stress-related diseases, delaying aging, etc.

[0067] In summary, the fermentation method of the traditional Chinese medicine rose provided by the present invention uses the traditional Chinese medicine rose as the raw material and ferments it with the activated Lactobacillus rhamnosus bacterium solution. During the fermentation process, no exogenous sugar needs to be added in the present invention. Instead, before fermentation, yeast peptone is added first. The addition of yeast peptone can supplement the nitrogen source for the subsequent fermentation process of the activated Lactobacillus rhamnosus bacterium solution, making the fermented rose richer in nutrients and the component transformation more thorough. Through the above fermentation, Lactobacillus rhamnosus can utilize nutrients such as sugars in the traditional Chinese medicine rose for growth and metabolism, producing a series of enzymes. These enzymes can catalyze the decomposition of complex organic substances in the rose and convert macromolecular substances into small molecular substances, such as total phenols. This transformation causes the total phenolic content to gradually increase during the fermentation process, improving the antioxidant performance of the fermentation broth. Therefore, compared with before fermentation, the fermented composition of the traditional Chinese medicine rose obtained after fermentation has a significant increase in the DPPH free radical scavenging rate, total phenolic content and antioxidant properties.

[0068] The above are only the preferred embodiments of the present invention and are not used to limit the present invention. For those skilled in the art, the present invention can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A fermentation method of traditional Chinese medicine rose flowers, characterized in that, It includes: Crush Chinese rose flower, mix it with water, sterilize to obtain a fermentation base material, and add yeast peptone solution to obtain a blank pre-fermentation liquid. Inoculate the activated Lactobacillus rhamnosus liquid into the blank pre-fermentation liquid for fermentation.

2. The fermentation method of traditional Chinese medicine rose according to claim 1, characterized in that The mass ratio of the Chinese rose flower to the water is 0.5 - 2:20 - 40, the addition amount of the yeast peptone is 8% - 15% of the mass of the fermentation base material, and the inoculation amount of the activated Lactobacillus rhamnosus liquid is 1% - 4% of the mass of the blank pre-fermentation liquid.

3. The fermentation method of traditional Chinese medicine rose according to claim 1, characterized in that, The Chinese rose flower is the dried double red rose flower.

4. The fermentation method of traditional Chinese medicine rose according to claim 1, characterized in that The temperature of the fermentation is 32°C - 40°C; the culture time is 12 - 60 h.

5. The fermentation method of traditional Chinese medicine rose according to claim 1, characterized in that, After crushing the Chinese rose flower, sieve it through a 25 - 80 mesh sieve.

6. The fermentation method of traditional Chinese medicine rose according to claim 1, characterized in that The sterilization includes sterilizing at 100°C - 120°C for 20 - 30 min.

7. The fermentation method of traditional Chinese medicine rose according to claim 1, characterized in that The preparation method of the activated Lactobacillus rhamnosus liquid includes: inoculating Lactobacillus rhamnosus into MRS broth medium and performing activation fermentation to obtain it.

8. The fermentation method of traditional Chinese medicine rose according to claim 7, characterized in that, The inoculation amount of the Lactobacillus rhamnosus is 1% - 4% of the volume of the MRS broth medium.

9. The fermentation method of traditional Chinese medicine rose according to claim 7, characterized in that, The temperature of the activation fermentation is 32°C - 40°C, and the culture time is 12 - 36 h.

10. A fermented composition of Chinese rose, characterized in that, It is fermented by using the fermentation method of the Chinese rose flower according to any one of claims 1 - 9.

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